How to cook millet porridge in milk? What proportions of liquid should I use? What products to decorate the taste with? You will find answers to all these pressing questions in this article.
Photo of cooked millet porridge Recipe content:
- Cooking methods
- Ingredients
- Step by step cooking
- Video recipe
The question of how to cook millet porridge is very relevant today in modern cuisine. Since this cereal has almost completely dropped out of the "cage" of our current housewives. And the whole reason for this is the bitterness that remains in the grains if it is improperly prepared. In addition, it is not always possible to achieve the desired consistency, then the grains are completely boiled, then on the contrary, they remain tough. Let's take a look at all the nuances of cooking this mysterious cereal.
- Sort your cereals. When the grains are cleaned, they are sanded by removing the outer shells. Therefore, small stones and cake may remain in the finished porridge.
- Rinse the millet. This process should be done with high quality, in at least 7 waters, and the last rinsing should be done with hot water, this will remove bitterness from the grains.
- Boil cereals in plenty of water. Let the liquid be more, the less, the remainder can be drained. If there is not enough water, the porridge will not have time to cook and will burn to the bottom of the pan.
- The cooking time for porridge depends on the desired consistency that you want to get. To obtain a crumbly porridge, you need to pour water 1: 2 and the grains are languishing until the liquid evaporates. To make the porridge runny, like a "smudge", pour more water per portion and cook until the desired thickness. Millet is so versatile that you can experiment with it.
Methods for cooking millet porridge
A casserole with a stove is not the only way to cook delicious millet porridge. Recall that the grain is cooked on the stove at a low temperature until cooked. You can also cook millet in the oven in a large saucepan. To do this, first it is welded in water on a stove, then liquid is added and simmered in the oven for 1 hour. Also in the oven, porridge can be made in ceramic pots: the principle is quite similar to the traditional one. The liquid is taken in double quantity in relation to the grain. If necessary, you can add liquids while cooking. It should be cooked for 40 minutes at a temperature of 180 ° C.
In a slow cooker, cereals are cooked as follows. Grain and water are taken in a ratio of 1: 4, butter is added and after 40 minutes the meal will be ready. The regime is set to "buckwheat porridge".
Millet porridge is also boiled in the microwave. For this, there must be a ratio of cereals and liquid 1: 4. Cooking takes 10 minutes at maximum power. However, it should be borne in mind that porridge cooked in a microwave oven will not taste good. Since the groats need long-term languor, and the microwave will not boil it down to the desired consistency.
- Caloric content per 100 g - 103 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Millet - 100 g
- Milk - 200 ml
- Butter - 25 g
- Salt is a whisper
- Sugar - 1 tsp or to taste
Cooking millet porridge with milk
1. Put the porridge on a plate and sort it out to remove all the stones, otherwise it will be very unpleasant if they fall on the teeth. Transfer the millet to a sieve and rinse, first 6 times under cold water, then do the last rinse under hot water.
2. To surely remove bitterness from cereals, pour boiling water over it.
3. Put the porridge in a cooking pot and cover it with milk, a little salt and sugar.
4. Place the millet on the stove and boil. Reduce heat and cook porridge, stirring occasionally.
5. When the millet has completely absorbed all the milk, the porridge is ready. Taste it, add a lump of butter and stir.
6. Put the porridge on a plate and serve.
See also a video recipe on how to cook wheat porridge.
